Ingredients
Method
- Pick over the dried chickpeas, removing any small stones or debris. Rinse them well under cold running water.
- Combine the rinsed chickpeas, 4 quarts of fresh water, smashed garlic, bay leaf, and dried chilies (if using) in a large pot. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 1 to 1½ hours, or until the chickpeas are tender. Cooking time can vary depending on the age and variety of the chickpeas.
- Stir in salt to taste during the last 15-20 minutes of cooking. This allows the salt to be absorbed without hardening the chickpeas.
- Once tender, remove from heat. Drain the chickpeas, discarding the garlic, bay leaf, and chilies before serving.
Notes
- For quicker cooking, soak the chickpeas overnight in cold water. Drain and rinse before cooking as directed.
- To check for doneness, simply mash a chickpea between your fingers; it should be soft and creamy.
- If you plan to make hummus, overcook the chickpeas slightly until they are very soft for an extra smooth result.
- Store cooked chickpeas in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To check for doneness, simply mash a chickpea between your fingers; it should be soft and creamy.
- If you plan to make hummus, overcook the chickpeas slightly until they are very soft for an extra smooth result.
- Store cooked chickpeas in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.